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Rating: 3.6 stars
15 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

Delicious root vegetable soup for those chilly winter days. My daughter wants this for Christmas! Can be served alone, over rice, or with grilled baguettes.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine vegetable broth, chicken broth, and water in a slow cooker set on High. Stir in 1/2 teaspoon caraway seeds and dried cilantro.

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  • Combine remaining 1/2 teaspoon caraway seeds, tarragon, and coriander seeds in a spice grinder; pulse until finely ground. Stir into the slow cooker.

  • Stir carrots, parsnips, rutabaga, and onion into the slow cooker. Cook on High until liquid is boiling. Reduce to Low and cook until vegetables are tender when pierced with a fork, about 5 hours.

  • Season with white pepper; garnish with green onion.

Cook's Note:

Substitute vegetable broth for the chicken broth if desired.

Nutrition Facts

134 calories; protein 3.6g; carbohydrates 30.5g; fat 0.7g; cholesterol 0.8mg; sodium 196.7mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/12/2017
Delicious! Definitely will make this again. Read More
(5)

Most helpful critical review

Rating: 1 stars
02/27/2019
Nobody in my family would like this again. It lacked a fulfilling richness and taste. Read More
15 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
12/12/2017
Delicious! Definitely will make this again. Read More
(5)
Rating: 5 stars
02/21/2019
I also added one turnip pealed and cubed and two potatoes pealed and cubed. (My husband has to have a potato in all his veggie things LOL) and one stalk celery chopped. Read More
(2)
Rating: 5 stars
03/05/2019
I was a little skeptical because parsnips and rutabagas both have such distinctive tastes but this soup was delicious. It was a complete winner! Read More
(1)
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Rating: 5 stars
03/02/2019
I'm neither a soup lover nor frequent soup maker but this record breaking winter has me branching out. I took many liberties as I'm not a fan of celantro. Just for personal preference I added summer savory, marjoram and tarragon. To make it a meal I added about a cup of dried navy beans that had soaked overnight. When everything was cooked I removed roughly a litre of soup, blended it with an immersion blended then added it back to thicken the broth up. Yummy! Thanks for the inspiration Read More
(1)
Rating: 4 stars
02/27/2019
Have never cared for parsnips so I didn t add them but the soup was very good. Read More
Rating: 5 stars
02/22/2019
Add potato and chicken Read More
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Rating: 4 stars
02/22/2019
Added leftover pork roast just because it needed to be used. It was okay but just as good without it. Read More
Rating: 3 stars
02/21/2019
This would be better without the chicken broth and more veggies added. Read More
Rating: 4 stars
04/22/2019
Has anyone who made this soup roasted the veggies before putting them in the soup? I want to make this soup but I think roasting the veg first would make for a more flavorful soup. Spring is here now so I won't be making this for a while, but I am going to print it and make a note about roasting the veg! Read More
Rating: 1 stars
02/27/2019
Nobody in my family would like this again. It lacked a fulfilling richness and taste. Read More